Ondo’s marugbo leaf soup is worth dying for!

According to a food enthusiast and an Ondo state indigene, Phebian Elvis, from time immemorial, the people of Ilaje and Ikale have always enjoyed the taste of marugbo leaves in their native soup delicacies.

Marugbo is a leaf from the riverine area of Ondo State. This leaf transforms the aroma and taste of soups. The most common soup featuring this leaf is called marugbo soup, which is also referred to as eweta soup by the Ikale people. Marugbo can be added in the soup either fresh or dried but most Ondo people prefer it dried because the drier the leaf, the darker the soup turns out. These leaves have great nutritional, herbal and medicinal value.

It contains very high amount of zinc and iron, important in many enzyme function and keeping the skin fresh.

Marugbo soup is known for stimulating lost appetite and replenishing vitality for mothers who just put to bed. Mostly prepared with a little grinded melon seed, dried fish other spicy condiments, fish. According to Phebian, marugbo is a delicacy served to important dignitaries or visitors and on special occasions. It is mostly eaten with solid carbohydrates like fufu or pounded yam.

Ingredients

Marugbo leaves
Red sweet pepper (Bell peppers)
Onion
Egusi or melon seeds (to act as a little thickener)
Tomato paste or puree
Rodo (small chilli red peppers)
Stock cubes
Authentic pepper-soup spices
Salt to taste
Tilapia Fish
Dried fish
Red oil
Meat
Fresh Ginger
Stock Fish
Method
Clean fish and set aside.
Boiled meat and set aside
Blend peppers, onion, marugbo together.
Pour out content in a pot
Add the red oil, chicken stock cubes or fish stock cubes, pepper-soup spices, tomato paste and bring to boil for twenty to twenty five minutes.
Include the fish, meat and simmer till tender.
Add a little egusi (melon seeds) if it’s little too watery.
Sprinkle salt to taste.